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Thanks Chris. Apologies to everyone regarding deleting the recipe, I meant to edit it and must have deleted it instead. The change I made is to cut the water in half. I found that the original recipe came out too watery and with less water it is better for ribs. If using on pulled pork...

Jack. I just coated with the cheap yellow mustard and then put on my rub. The recipe is somewhere in the recipe section. For beef I add another teaspoon to tablespoon of cayenne pepper for heat. I have to say there was a difference in the tenderness between this time and last. I just dont...

Thats a great idea to send the FD & PD some Q for the holidays.

Did another overnight brisket cook this weekend in the freezing temps and again used Jim Minions method of cooking the meat fat side down the entire time. The results were again great. I was getting nervous because the flat felt tough and dry right up until the end, but then became tender at...

I did an overnight brisket cook with 4 racks of ribs added in the morning. The temp was never higher than about 12 degrees. I had no issues at all.

I use my firefighting gloves to grab grates and actually move lit coals around. You can pick up anything lit, even with flames and wont feel any heat. Just cant grab the meat with them but then again I just use my bare hands for that anyway. The gloves only cost around $15 if you get them...

I remember reading a post of someone here who used to wash the entire smoker in his dishwasher. Obviously in pieces, when his girlfriend was not around. Ive actually tried this but it wont fit because the top rack doesnt come out of the washer.

Like others Ive only done two briskets. The first I did my way and it was tender but dry. The second I did Jim Minion's way and it was fantastic. Im getting ready to do another for my dad when he comes up from Texas and hopefully it will turn out just as well as the last one.

That just instantly made my mouth water. I imagine sweet pork with hickory smoke and the heat of the pepper sneaking up with a punch. That sausage on a soft bun and a cold beer. Then I would know its the weekend.

Thats what Im looking for. Thanks Chris. One final question and I will leave the topic alone...besides my book should be comming in any day. When using pork butts for sausage do you remove/trim and discard the layer of fat in the same way you would prep the meat to smoke or do you leave it...

Im still waiting for the day the BBQ gods smile down upon me the way they have you. Christmas came early for you my friend.

I feel the same way Chris. My wife keeps telling me I should smoke some salmon but am really afraid of a lingering smell. Others here have done fish and say there is no smell after but Im still a bit leary.

Im not speaking from experience but the ribs may pick up a faint hint of onion or garlic...but then again that would probably be a good thing. Pete, welcome to the site. Its always great to see another person from CT here. Youre the closest to me yet. Practically neighbors.

Anyone have any good way or contraption to smoke the sausages in a hanging position in the WSM. Im just trying to avoid the grill marks the grates make.

Just received the stuffer I ordered from Cabela's. Its a Porkert brand and comes with three tubes. Looks great and is nice and heavy. Cant wait to use it. Have some sheep casings and #1 & #2 cure due to arrive any day.

I got the grinder at Cabela's, the #10. It hasnt come in yet so I cant tell you much at this point. I wanted to get one through Amazon to support the site but the prices and reviews werent what Cabela's had to offer.

Thanks guys, Im going onto Kenco's site today and picking up the book as well as #1 & #2 powder. But another question. Smoking the kielbasa or other sausage. I tried a hotplate in the bottom of the WSM with a full pan of cold water. I placed a small pie plate with a few hunks of hickory to...

Just purchased a grinder and stuffer and want to try my hand at sausage making, particularly kielbasa brats and maybe franks. Is Morton's tender quick something thats available in normal grocery stores? I dont ever remember seeing it. I believe it is needed if I wanted to make smoked polish...

I was going to order one from Cabela's today. Somehow I doubt that WalMart in Connecticut would stock a grinder. I just hate paying for shipping.

Dale...you gotta tell us what you found out. Im in the market for a grinder stuffer and it looks like Cabela's is the best price. I have a grinder that was my grandmothers, she used it forever, but its missing the blade and the tubes and those two items cost almost as much as a brand new rig.